Auntie Ann's Italian Cookies

I've talked often about our family gatherings and all of the great food I remember from growing up. It seems like I have a much clearer memory of the desserts more than anything else.  I remember a larger, puffy cookie that was almost crumbly in texture, shaped like crosses or Easter eggs, covered with a glaze and sprinkles.

 

This post is sponsored in conjunction with SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the SpringSweetsWeek recipes. All opinions are mine alone.

For many years I've been trying to get the recipe for these cookies, and was given the run around, or pointed towards recipes on the web that were nothing like what I remembered. I was flipping through my mom's recipe box and there it was, stuck to another card.  Auntie Ann's Famous Italian Cookies.  I couldn't believe it!

Knowing that she may not have been given the complete or even correct recipe since she was an "outsider," I proceeded with caution.  Growing up, these would have been flavored with almond extract or anise, but my guys are allergic to the former and are not fond of the latter, so I went with vanilla in the cookie and lemon in the glaze. They're almost exactly like what I remember!

Thank you so much to our #SpringSweetsWeek Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles!

Other recipes featuring Dixie Crystals you may enjoy:
Streusel Coffee Cake
Brown Sugar Bacon Palmiers
Strawberry Rhubarb  Cake 

Auntie Ann's Italian Cookies

Author: Jolene's Recipe Journal

Ingredients

• 1c Crisco, melted and cooled
• 1 1/2 cup sugar
• 1 cup room temperature milk
• 3 eggs
• 2t extract (almond or your choice)
• 3T baking powder
• 5 1/2 to 6 cups flour ( enough to make a sticky dough, but not too sticky to handle)
• For glaze:
• 5c powdered sugar
• 1/2c water
• 1T plus 1t extract (lemon, anise, vanilla)
• Food coloring, if desired

Instructions

1. Mix ingredients in order given. Knead but not until stiff. Form into a ball. Put aside for 15 to 20 mins with a bowl over it. Roll out or shape (about 1/2” thick). Place on greased or parchment lined sheets. Bake at 400º for 8 to 10 minutes. Keep in an airtight container.
2. Combine glaze ingredients. Separate icing into different bowls and tint with food coloring, if desired. Invert cookies into icing, let excess drip off, then place onto wire rack lined cookie sheets. Let set completely. You can also add a little less water and pipe the icing on if you like.

Other recipes you may enjoy:

Chocolate Totos

Chocolate Peppermint Pizzelle Fauxnoli

cookies,

Easter, Dessert, Cookies,

American

Monday #SpringSweetsWeek Recipes

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.